CHEESY HOT CRAB DIP

Cheesy Hot Crab Dip image

This Cheesy Hot Crab Dip recipe starts with butter, Neufchatel cheese and finely chopped garlic-and just gets more delicious as you go on!

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 4 cups dip or 32 servings, 2 Tbsp. dip and 5 crackers each.

Number Of Ingredients 12

Previous Next

Ingredients

2 Tbsp. butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1/2 cup milk
Juice of 1/2 lemon
3 cans (6 oz. each) crabmeat, drained, flaked
1/4 cup chopped fresh parsley, divided
1/4 cup panko bread crumbs
1/2 tsp. paprika
round buttery crackers

Steps:

Heat oven to 350°F.
Melt butter in a large skillet over medium-high heat. Add shallot and cook until softened, about 3 to 4 min. Add garlic and cook until fragrant, about 1 min. Whisk in the Neufchatel in increments until smooth; remove from heat. Add the shredded cheese in handfuls and stir to blend. Stir in the milk, lemon juice, crabmeat and 2 Tbsp. of the chopped parsley. Pour into a 1-1/2-qt. casserole
Mix together the panko, the remaining 2 Tbsp. parsley and the paprika. Sprinkle on top of dip.
Bake 20 min., until bubbly and hot. Serve with the crackers.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g